Duck Breast Recipe

Cooking Instructions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.

2. 2

   Cook the Duck

   In a cold skillet, place the duck breasts skin-side down. Turn the heat to medium and cook until the skin is crispy and golden brown, about 6-8 minutes. Flip the breasts and cook for another 3-5 minutes for medium-rare. Remove from skillet and let rest.

3. 3

   Make the Fennel Purée

   Chop the fennel bulb and sauté in a saucepan with olive oil until softened. Add heavy cream and simmer for 10 minutes. Blend until smooth and season with salt and pepper to taste.

4. 4

   Cook the Farro and Kale

   In a pot, bring water to a boil and add farro. Cook according to package instructions. In the last 5 minutes of cooking, add chopped kale to the pot. Drain and set aside.

5. 5

   Prepare the Cherry Demi

   In the same skillet used for the duck, add red wine and cherries. Cook until reduced by half, then add chicken stock and reduce again until a syrupy consistency is reached. Stir in sugar and vinegar, and season to taste.

6. 6

   Pickle the Fennel

   Slice the remaining fennel thinly and combine with apple cider vinegar, sugar, and a pinch of salt in a bowl. Let sit for at least 30 minutes.

7. 7

   Plate the Dish

   Slice the duck breast and serve it on a bed of farro and kale, topped with fennel purée, cherry demi, and pickled fennel.